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Wednesday, September 19, 2018
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Bruce Newbury

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Bruce Newbury

Newport restaurant scene bustling, drawing new chefs

Things are bustling in the Rhode Island restaurant community. New restaurants are opening statewide and renovations are refreshing some established spots. Chefs are receiving...
BEN SUKLE, chef and proprietor with his wife Heidi of Oberlin and birch restaurants in Providence, has been nominated for Best Chef-Northeast in the 2018 James Beard Awards. / PBN FILE PHOTO/RUPERT WHITELEY

Sukle finalist for James Beard Awards

PROVIDENCE – Providence again this year is sending a finalist to the prestigious James Beard Awards, known as the “Oscars of the food world.”The...
Bruce Newbury

Surcharges could impact consumer food prices in R.I., regardless of tolls

It’s no secret that Rhode Islanders like to do business in person.While in larger cities across the country the trend is for mega companies...
Bruce Newbury

Rhode Island rings around the world

(Updated at 2:30 p.m. to clarify connection to Montauk boats in 6th paragraph.)There has been a lot of talk recently about rings – of...
CHEF-RESTAURATEUR Johanne Killeen of Al Forno was named as a semifinalist for Outstanding Chef in the 2018 James Beard Awards.

Providence has 3 in James Beard Awards semis

 PROVIDENCE - The nominees for the “Oscars of the food world,” the James Beard Awards, were announced today in New York. Again this year...
Bruce Newbury

Fine dining is back

“There’s absolutely an appetite on diners’ parts to be dazzled!” This observation in a recent published report from Caroline Potter, the chief dining officer...
Bruce Newbury

Foodies still flocking to Chef-a-Roni

“We had the first foodies in Rhode Island!” Henry Caniglia said, as he was giving a tour through his unique and venerable gourmet-food emporium...
Bruce Newbury

JWU, RIDOH lead state efforts in food sustainability, waste and recovery

Rhode Island chefs and food purveyors are well-known for working with local farmers to source sustainable ingredients. The next steps in this food evolution...
NEW PRODUCTS: Todd Blount, president of Blount Fine Foods, and his team originally made recipes as instructed by customers and partners, but over the last five years the company has developed a deep innovation process resulting in new products. From left: Sashaira Ramirez, production supervisor; Blount; and senior directors of culinary development Jeff Wirtz and Quinn Corbett. / PBN PHOTO/RUPERT WHITELEY

Deep innovation, souped-up products keep Blount successful

Blount Fine Foods started as an oyster-packing company in 1880. By the 1950s, Blount Seafood was one of the largest suppliers to Campbell Soup...
Bruce Newbury

To dot or not to dot, that is the chef’s question

There may be two kinds of chefs in this world’s kitchens. The line of demarcation: Those who put dots of sauce on their plates...
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